John Myers
Beef Roulades with Sausage Meat Filling
The perfect beef roulades with sausage meat filling recipe with a picture and simple step-by-step instructions.
- 4 Beef roulades
- 4 Raw sausages – also the thin, Franconian ones
- 4 tsp Bavarian or spicy mustard, depending on your taste
- 8 Bacon slices
- 2 tsp Clarified butter
- 2 medium sized Onions
- 1 tbsp Tomato paste
- 1 tsp Ginger
- 1 Clove of garlic
- 200 ml Port wine
- 200 ml Red wine
- Water hot
- 5 Pickles
- Salt pepper
- Possibly some cornstarch
- Squeeze out the sausages, have the sausage ready. Peel the onion, roughly dice. Peel the ginger, grate finely. Skin the garlic, finely chop. Dice the gherkins.
- Plate the roulades a little more, season with pepper and salt and brush each with 1 teaspoon of mustard. Divide the roast into 4 equal portions and brush each roulade with it. Cover the meat with 2 bacon slices each and roll up the roulade from the narrow side. Fix the opening of the roll with a toothpick and lightly flour the roulade all around.
- In a casserole, fry the roulades vigorously in 1 teaspoon clarified butter. Take out, keep warm.
- Add another teaspoon of clarified butter to the existing frying fat and fry the onions in it until they are lightly colored. Add tomato paste, sweat with it. Also add the ginger and garlic, heat briefly, deglaze everything with the port wine and simmer until syrupy. Then pour in the red wine and let it simmer as well. Put the roulades in it and fill everything up with enough hot water until the roulades are 3/4 covered. Put the lid on the saucepan and let everything simmer over a medium heat for about 1 hour. Pour in some liquid again and again.
- Take out the roulades and keep them warm. Strain the sauce through a sieve, add the diced gherkins, season with salt and pepper, or thicken with a little cornstarch mixed with water. Place the roulades in the sauce and bring to the boil again briefly.
- Arrange the roulades on a plate with the sauce. It goes well with mashed potatoes or spaetzle, as well as red cabbage, Brussels sprouts and green beans.
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